Name: Tom Yum Goong
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions
Ingredients: 300 g shrimp; 150 g mushrooms; 2 pcs lemongrass; 20 g galangal root; 6 pcs kaffir lime leaves; 2 pcs green chilli pepper; 3 tablespoons fish sauce; 3 tablespoons lime juice; 1 teaspoon caster sugar; 1 l water; 1 pc onion; 1 pc tomatoes; 1 handful coriander; salt

Step by step process

Preparation

1
Prep all the ingredients before you start cooking: peel the prawns, leaving the tails on, and devein if necessary. Clean the mushrooms and slice them. Bruise the lemongrass and cut into 5 cm pieces. Thinly slice the galangal. Gently tear the kaffir lime leaves to release their aroma. Slice the chili peppers into rounds. Cut the onion and tomato into larger pieces.

Cooking the Soup

2
Pour water into a pot and bring to a boil. Add the lemongrass, galangal, kaffir lime leaves, and onion. Simmer over low heat for 5 minutes to release their aromas.
TIP:
Prepare a light broth by infusing lemongrass, galangal, and lime leaves at a gentle simmer for 15-20 minutes. The resulting broth serves as a versatile base for soups and sauces.
3
Add the mushrooms, tomato, and chili peppers. Cook for another 3 minutes.
4
Add the prawns and cook for 2-3 minutes, until they turn pink and are cooked through.
TIP:
Shrimp are cooked when they turn pink and are firm to the touch. Usually 2-3 minutes, depending on size. Remove them from the pan and let them rest off the heat so they don't overcook.
5
Stir in the fish sauce and sugar, then taste the soup. Adjust with lime juice and add salt if needed.
TIP:
Gradually add lime juice and, if desired, a little sugar. Taste as you go and season with fish sauce until the flavors are balanced and the soup is mellow.
6
Adjust seasoning with more chili or lime juice to taste.

Serving

7
Serve immediately into bowls. Garnish with fresh cilantro leaves according to each guest's preference.
8
Serve the soup hot. For an authentic touch, offer lime wedges on the side for guests to add.